Meatless Monday: Three Types of Tofu and How to Make Them Tasty

Various types of tofu, demystified.

Not just for hippies any more, tofu, made from soybeans, is a great sub for meat since it's high in protein and takes on pretty much any flavor you season it with. For newbies, all the tofu varieties can be mind boggling. But using the right kinda tofu for a recipe can be key to makin' it tasty.

Here’s the 411 on tofu types and how to use them. Now, you can make any tofu dish — stir-fry, tacos, or even dessert — like a pro.

Extra Firm Tofu: Extra firm tofu has the least moisture since most of the liquid has been pressed out. This is what’s most like meat. If you want to try grilled or seared tofu, extra firm’s the way to go. You’ll never miss the meat when you use it in this recipe for Tofu Kabobs.

Firm Tofu: This type of tofu is drained and pressed, but it’s still got a lot of moisture. It has the texture of soft, raw meat so it isn’t the best tofu for grilling, but it absorbs marinades well so it’s a good option for stir-fries or dishes where you want to mimic the texture of ground meat, such as tacos. Try firm tofu in this recipe for Orange Tofu and Broccoli.

Silken Tofu: As the name suggests, silken tofu is smoooooth. It’s an un-drained, un-pressed tofu, so it has a high moisture content. Silken tofu is often used as a fat substitute in desserts, and replaces cheese is some dishes. Try it in this yummy recipe for Pumpkin Tofu Cheesecake. We swear, no one will know it’s made with tofu!